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Ultimate No-Bake Cookie Butter Cheesecake Cups (Featuring Biscoff)

A close-up of one of the decadent cookie butter cheesecake cups with a swirled chocolate topping.
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Make these individual, creamy cheesecake cups with a crunchy cookie crust and rich cookie butter flavor. This no-bake recipe is simple to assemble and perfect for parties or make-ahead desserts.

Ingredients

Scale
  • 1 1/2 cups crushed cookie butter cookies (like Biscoff)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • 1/2 cup cookie butter spread (like Biscoff), plus extra for topping
  • 12 standard cupcake liners or dessert cups

Instructions

  1. Prepare the crust: In a bowl, combine the crushed cookies and melted butter until the mixture resembles wet sand.
  2. Divide the crust mixture evenly among 12 cupcake liners placed in a muffin tin. Press the mixture down firmly to form the base. Chill in the refrigerator for 15 minutes.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
  4. Gradually beat in the powdered sugar and vanilla extract until fully combined and creamy.
  5. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  6. Gently fold in the 1/2 cup of cookie butter spread until just combined, leaving some swirls for visual appeal. Do not overmix.
  7. Spoon or pipe the cheesecake filling evenly over the chilled crusts in each cup.
  8. Refrigerate the cheesecake cups for at least 4 hours, or until firm. For best results, chill overnight.
  9. Before serving, top each cheesecake cup with a spoonful of extra cookie butter spread. You can warm the spread slightly to make it easier to drizzle.

Notes

  • For a Biscoff crust, use the cookies themselves. If you prefer a different base, you can substitute graham crackers, but the cookie butter flavor will be less intense.
  • You can use a piping bag fitted with a large round tip to fill the cups for a neater presentation.
  • These individual cheesecake desserts hold up well in the refrigerator for up to 3 days.

Nutrition

Find it online: https://delicerecipe.com/cookie-butter-cheesecake-cups-recipe/